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Jerked Monkfish Kebabs

fish, main dishes, bbq & grilling

2 tablespoons fresh lime juice
1 tablespoon jerk seasoning
2 teaspoons olive oil
2 teaspoons dark rum
1 teaspoon molasses
1 1/2 pounds monkfish
--gray membrane removed
--cut into 1 1/2-inch chunks
2 limes each cut into 6 wedges

1. Prepare a charcoal fire or preheat a gas grill.

2. In a medium bowl, blend 1 tablespoon lime juice, jerk seasoning, 1 teaspoon oil, 1 teaspoon rum and molasses. Add monkfish and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

3. In a small bowl, combine remaining 1 tablespoon lime juice, 1 teaspoon oil and 1 teaspoon rum. Set aside.

4, Thread fish and lime wedges alternately onto 4 or 8 skewers. Discard marinade.

5 Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until fish is browned and cooked through, 7 to 8 minutes, basting with reserved sauce on cooked sides only. Serve immediately.

Makes 4 servings.

165 calories per serving; 25 grams protein; 5 grams fat (0.3 gram saturated fat); 3 grams carbohydrate; 65 mg sodium; 42 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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